High Protein Chocolate Cookie Dough Balls
A struggle I never thought I’d have is not eating enough. But with the restrictions of low FODMAP and lack of routine I can often end up missing meals. Enter these high protein bites! You can make them a few days in advance or even freeze them for months later.
[Makes 24 balls. Prep time: 10 Cook Time: 3 mins. Total time = 13 Mins] Serves 8 (so 3 balls per low FODMAP serving)
5 tbsp Rice protein powder (I used this one) 2 tbsp Cocoa powder 1 tsp Vanilla extract
1 Maple syrup 150ml (2/3 cup) water 90g (7/8 cup) oats, milled to a powder 100g (1/2 cup) Dark chocolate chips 3 tbsp Coconut oil 3 tbsp Almond butter
Sift the protein and cocoa powder together in a bowl. Stir in 50 grams (1/2 cup) of the milled oats before slowly stirring in water, forming a smooth paste.
Stir in the maple syrup, vanilla and chocolate chips. It should be quite dry and lumpy at this point.
Melt together the coconut oil and almond butter in a saucepan over a low heat.
Let the oil-almond sauce cool down until it’s safe to touch, then pour the almond sauce into the oats protein mixture and combine together.
Stir in the remaining milled oats.
Using your hands, roll out 1 tbsp worth into a bite size ball. Place on lined plate. Repeat roughly 24 times!
You can store the balls either in a fridge or freezer depending on when you plan to eat them. If you freeze them, use baking paper to keep them separated.
If you’d like to watch this recipe being made, you’re welcome to watch the accompanying YouTube video below! x